Archive for the ‘Recipes’ Category

Turkey Bolognese With Baby Belle Cheese

January 22nd, 2012 Rose
Turkey Bolognese With Baby Belle Cheese
  1. 500g turkey mince
  2. 1 clove garlic – chopped
  3. 1/2 onion – chopped
  4. 2 mushrooms – chopped
  5. 1/4 zucchini – chopped
  6. 1 can diced tomatoes
  7. 1 lite baby belle cheese

  1. Saute the chopped onion and garlic for a couple of minutes.
  2. Add the mushroom and zucchini. After about 1 more minute add the turkey mince.
  3. Cook until the turkey mince is cooked through. Add the can of diced tomatoes.
  4. Heat through and then serve in a bowl topped with grated baby belle cheese.

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Chicken Patties With Mushroom Sauce

January 22nd, 2012 Rose
Chicken Patties With Mushroom Sauce
  1. Patties as above
  2. Can of mushrooms in butter sauce
  3. A handful of crab meat or seafood cocktail mix

  1. Fry patties as above but without the baby bel cheese. It is your choice whether to add spices or not also.
  2. At the same time fry up the handful of seafood cocktail mix or crab meat.
  3. Heat up the can of mushrooms in butter sauce.
  4. Place chicken patties on a plate and surround with the seafood cocktail mix.
  5. Pour over the mushroom sauce.

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Chicken Patties with Baby Bel Cheese

January 22nd, 2012 Rose
Chicken Patties with Baby Bel Cheese
  1. chicken mince (around 500g)
  2. 2 egg whites
  3. 1 chicken stock cube
  4. 3 tablespoon oat bran
  5. baby spinach leaves

  1. Put the mince in a bowl and stir in the crushed stock cube and oat bran.
  2. Add egg whites and mix together until well combined and all the egg is absorbed.
  3. Make into patties and fry until brown. While frying sprinkle spices over patties.
  4. Grate some baby bel cheese and sprinkle over patties.
  5. Turn patties over and continue to cook until cooked through.
  6. Serve on a plate of baby spinach leaves.

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Chicken and Vegetable Soup

January 22nd, 2012 Rose
Chicken and Vegetable Soup
  1. Onion
  2. Clove of garlic
  3. Celery
  4. Leek
  5. Carrot
  6. Butternut pumpkin
  7. Zucchini
  8. Chicken stock
  9. Chicken pieces or thigh fillets
  10. Salt and pepper

  1. Chop the onion and garlic clove and saute in large saucepan until transparent.
  2. Add water to the saucepan. Chop and add all the vegetables.
  3. Add more water until vegetables are covered.
  4. Add chicken stock. Add chicken into the soup and once again make sure there is enough water to cover the vegetables and chicken.
  5. Let the soup simmer for around 2 hours. Then turn the heat off and let it sit for the rest of the day until dinner time, this just gives the flavour’s time to develop and it tastes much better than just cooking it and eating it straight away.
  6. About one hour before dinner, remove the chicken from the soup and separate the chicken from the bones and put the meat back into the saucepan.
  7. Add salt and pepper to taste and let the soup simmer for a while before serving.

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Baked Whiting with Capsicum

January 22nd, 2012 Rose
Baked Whiting with Capsicum
  1. Whiting fillets
  2. Can diced capsicum
  3. Baby spinach leaves
  4. Low fat cottage cheese

  1. Preheat oven to 180 degrees Celsius or 375 Fahrenheit.
  2. Place whiting fillet onto a piece of aluminum foil and spread a spoonful of the diced capsicum over the fish.
  3. Wrap the aluminum foil around the fish, but not too tightly.
  4. Place in the oven and bake for around 25 minutes.
  5. Place the fish onto a bed of baby spinach leaves and serve with a spoonful of cottage cheese.

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Stuffed Mushrooms With Baby Belle

January 22nd, 2012 Rose
Stuffed Mushrooms With Baby Belle
  1. 3 or 4 reasonable size mushrooms
  2. 1/2 onion, finely chopped
  3. 1 clove garlic, chopped
  4. 1 tbsp chopped red capsicum (pepper)
  5. a couple of slices of ham chopped
  6. a couple of cherry tomatoes sliced
  7. a few baby spinach leaves chopped
  8. 1 tbsp Philadelphia light cream cheese
  9. 1 light baby belle cheese
  10. a couple extra cherry tomatoes sliced

  1. Spray non stick frying pan with a light oil, then saute the chopped onion, garlic and capsicum.
  2. Add the ham and cherry tomatoes and fry for another minute.
  3. Add the baby spinach leaves and fry for another 20 to 30 seconds until the leaves have wilted.
  4. Pour this mixture into a small bowl and mix the Philadelphia cream cheese through it.
  5. Talk the stalks out of the mushrooms so you are left with a hollow to fill.
  6. Fill each mushroom with the above mixture and then sprinkle a little bit of grated light baby belle cheese.
  7. Put the mushrooms under the grill for a minute or two until the cheese has melted and is golden brown.
  8. Serve with the extra sliced cherry tomatoes

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Crab Meat Omelette

January 22nd, 2012 Rose
Crab Meat Omelette
  1. 1 full egg
  2. 1 egg white (or more if you prefer a bigger omelet)
  3. a handful of crab meat
  4. Mushrooms
  5. Chives
  6. Salt and pepper

  1. Whisk the eggs until well combined and then some salt, pepper and chives.
  2. Lightly spray a fry pan and then pour the mixture into the pan.
  3. Sprinkle the crab meat over the omelet mixture.
  4. Cook until browned underneath and almost cooked through, then lift half of the omelet and fold it in half.
  5. Continue to cook the omelet until cooked through.

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Peppercorn Steak

January 22nd, 2012 Rose
Peppercorn Steak
  1. 2lbs ground/minced beef
  2. 1 large onion coarsely grated
  3. 1 clove garlic finely chopped
  4. 2 eggs
  5. Sea salt and freshly ground black pepper

  1. Place the beef in a bowl together with the coarsely grated onion and finely chopped garlic, add the salt and pepper.
  2. Mix until all the ingredients are evenly distributed.
  3. Beat the eggs in another bowl and then add them to the other ingredients and stir the eggs into the mixture thoroughly.
  4. Make your burgers by taking a handful of the mixture, roll it into a ball in the palm of your hand, and squash it flat to make a burger about 2cm thick.
  5. Grill the burgers or fry in a non stick frying pan making sure that they are cooked all the way through and serve with plain yoghurt.

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Peppered Sauteed Veal

January 22nd, 2012 Rose
Peppered Sauteed Veal
  1. 1KG veal topside, diced
  2. 4 drops of oil
  3. 3 tablespoons of mixed peppers (red, black paprika)
  4. Sale
  5. 3 tomatoes
  6. 2 carrots, cut into strips
  7. Courgette, cut into strips
  8. 225g virtually fat-free fromage frais

  1. Take the diced veal and season it. Once seasoned then brown the pieces in a frying pan (a touch of oil wiped clean with kitchen roll) over a medium heat.
  2. Continue cooking for 12 minutes, stirring regularly.
  3. Once brown add the onion and pepper mix, then the salt and stir.
  4. Turn the heat down really low and continue to cook for a further 30 minutes.
  5. Slice the tomatoes and remove the seeds as well as the juice.
  6. Steam the tomatoes, courgette and carrots for 14 minutes. Before you serve, add the fromage frais.
  7. Remove the veal and place on a serving plate and add the vegetables to decorate.

Preparation time: 35 minute(s)

Cooking time: 1 hour(s)

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Dukan Bread

January 22nd, 2012 Rose
Dukan Bread
  1. 2 eggs
  2. 40g of virtually fat-free quark
  3. 2 tablespoons of yeast
  4. 2 normal teaspoons of cornflour
  5. Dried herbs and spices that you like

  1. Warm the oven to Gas 6 / 200C.
  2. Mix together all the ingredients and then place them into a rectangler tin.
  3. The tin should measure around 30x40cm. It must be at least 10mm deep, if not use a smaller tin.
  4. Bake it in the oven for at least 10 minutes.
  5. Once the bread is ready, immediately take it out of the oven and turn it onto a plate or wire rack to coal.

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